Anna Teresa Callen's Pizza alla Cozze

Ingredients

• ½ recipe basic pizza dough (see note)
• 5 ripe plum tomatoes, peeled, seeded and sliced
• 3 ½ tablespoons olive oil
• Pinch of oregano
• Salt to taste
• 1 clove garlic, minced
• 20 small to medium sized mussels (1 to 1 1/2 pounds), well scrubbed
• ¼ cup dry white wine or water
• 1 teaspoon lemon juice
• ½ tablespoon freshly minced parsley
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    326 calories; 16 grams fat; 2 grams saturated fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 20 grams protein; 39 milligrams cholesterol; 585 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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One 12-inch pizza

Preparation

1. Preheat oven to 425 degrees.
2. Roll or stretch dough to fit a lightly oiled 12-inch pizza pan.
3. Mix tomatoes with 3 tablespoons of the oil, the oregano, salt and garlic. Spread over dough.
4. Place pizza on bottom shelf of preheated oven and bake from 15 to 20 minutes, until lightly browned but not quite finished.
5. While the pizza is baking, steam mussels in wine or water in a covered saucepan until they just open. Shuck them and toss them in a bowl with remaining half tablespoon of oil, the lemon juice, parsley and pepper.
6. After the pizza has baked from 15 to 20 minutes as in step 4, remove it from the oven and arrange the seasoned mussels attractively over the top. Return pizza to oven to finish baking, 5 to 10 minutes longer. Serve at once.

• If you are making the dough fresh for this recipe, use 2 packages of yeast, 3 tablespoons olive oil and 1 1/2 teaspoons of salt and allow it to rise twice before using, which is Mrs. Callen’s recipe. This recipe is adapted from the one in her book, ”The Wonderful World of Pizzas, Quiches and Savory Pies” (Crown 1981).

1 hour